Farm fresh vegetable stew
Farm Fresh Vegetable Stew is a gluten-free, dairy-free, lacto-ovo vegetarian, and vegan stew packed with kidney beans, peppers, and cumin. It is a nutritious dish rich in vitamins and minerals, making it suitable for various diets. Perfect for a cozy Autumn meal, this stew serves 7 and can be made in 45 minutes.
Ingredients
extra virgin olive oil
27 ml
garlic
10 cloves
onion
3
peppers
447 g
carrots
192 g
celery
50.5 g
eggplant
164 g
green beans
55 g
yellow to 3 sized squashes
2
courgettes
1
tomatoes
4
fresh thyme
1 tsp
ground cumin
1 tsp
kosher salt
4 tsps
oregano
1 tsp
canned kidney beans
2 cans
cooked pd lentils
226.8 g
Method
- Advanced Prep work
- Cut an eggplant into rounds.
- Lay the eggplant on a paper towel and sprinkle with kosher salt. After about 15 minutes, dice and add to the stew.
- Remove the skins from the tomato. If you have a soft skin peeler, you can use it to remove the skins. Otherwise, you can blanch the tomatoes in boiling water, scoring the tops first, and then removing the skins.
- Cook the lentils in boiling water for 8 minutes, drain and run under cool water.
- Cooking Instructions
- In a large stock pot, heat olive oil on a medium heat.
- Saute the garlic for just a minute and add the onions. Season with 2 teaspoons of kosher salt and cook for about 10 minutes. Begin adding the other vegetables gradually, starting with the peppers, carrots and squash. When all the vegetables are in the stew, add the thyme, cumin, salt and oregano.
- Let the vegetables simmer until tender as a stock begins to form.
- Mix in the lentils and kidney beans. Simmer for as long as you have, up to an hour and a half.
Nutrition:
Carbs
45 g
Fat
5 g
Protein
13 g
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Easy and addictive eggplant chips
45 min
221 Calories
3 serving
